Colombian Black Fruit Cake
Torta Negra Colombiana is listed in Desserts for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Macerate dried fruits in rum and wine for at least 48 hours, preferably several weeks under refrigeration.
Heat the oven to 325°F/165°C.
Cream butter and sugar, then beat in eggs one at a time.
Fold in flour, baking powder, spices, molasses, fruit with its liquid, and nuts.
Bake in a lined 9-inch pan for 1½–2 hours, covering if it browns too quickly.
Cool, brush lightly with wine, wrap, and mature for several days before serving.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
raisins
prunes
dried figs
candied fruit
dark rum
port
butter
dark brown sugar
IntermediateHen Sancocho
Colombia's most beloved Sunday ritual — a slow-cooked hen soup with yuca, plantain, corn, and potatoes. Every family has their version, but the soul is always the same.
AdvancedThree-Meat Sancocho
The festive sancocho — made with three meats (chicken, beef, and pork ribs) for special occasions. Rich, complex, and deeply satisfying.
BeginnerChicken Sudado
A beloved weekday staple — chicken pieces slow-cooked in a tomato and onion sofrito with potatoes and cilantro until tender and deeply flavorful.
BeginnerBeef Sudado
The beef version of Colombia's beloved sudado technique — beef chunks slow-cooked in hogao with potatoes until fork-tender.
